Milk for Cooking and Baking Coconut Milk

I'd never heard of using mustard as an egg substitute. I assumed it kind of replaced some of that, but maybe not. Mustard's a little sticky. Maybe she doesn't mean like yellow mustard, but like those dijon, uh, dijon kind of mustards. They're kind of, uh, they seem a little firm. Milk for cooking and baking coconut milk. Oat milk unless it's froth and latte,. oat milk is the last of the, uh, the big ones that I would choose. Oh yeah. I just don't think it tastes good.